Thick Vegan Frosting
This frosting is rich, fluffy, and properly thick—none of that runny stuff here. Perfect for sandwiching between cookies or slathering on cupcakes, and you don’t need any fancy equipment to make it. I love this recipe because it actually holds its shape without needing a stand mixer. A lot of vegan frostings come out thin or melty, especially when made with hand mixers, but this one thickens up beautifully.
Equipment
- 1 Handmixer
Ingredients
- 250 g vegan block butter Flora salted butter* see notes
- 300 g soft icing sugar sifted
- 1 teaspoon vanilla extract
- pinch of salt only if necessary
Instructions
- Beat the butter with an electric mixer until smooth and fluffy (about 2–3 minutes). Gradually add the icing sugar (½ cup at a time), beating well after each addition. Start with 2½ cups and only add more if needed for thickness.Add the vanilla and salt, and beat again. Chill for 10–15 minutes before piping if your kitchen is warm.
Notes
🇬🇧 UK Equivalent:
- Flora Plant Butter Salted – This is actually the same product, sold in the UK too. It's a plant-based butter alternative made with oils and designed for baking, spreading, and cooking.
- Alternative: Naturli’ Vegan Block – Also popular in the UK and performs well in baking like traditional butter.
🇺🇸 US Equivalent:
- Miyoko’s Creamery European Style Cultured Vegan Butter (Salted) – Rich, creamy, and one of the best-performing vegan butters for frosting
- Alternative: Earth Balance Buttery Sticks (Salted) – Widely available and works well for buttercream, though slightly softer than block-style butters.